Rishin Banerjee, A. Pal, Indroneil Ganguly, G. Bej, Tapas Sutradhar, T. Dey, Subhankar Mukherjee, Soumyadeb Bhattacharyya, A. Ghosh, Brajesh Singh, N. Bhattacharya
{"title":"用压电传感器快速无损地评价马铃薯的新鲜度","authors":"Rishin Banerjee, A. Pal, Indroneil Ganguly, G. Bej, Tapas Sutradhar, T. Dey, Subhankar Mukherjee, Soumyadeb Bhattacharyya, A. Ghosh, Brajesh Singh, N. Bhattacharya","doi":"10.15864/ijcaes.1202","DOIUrl":null,"url":null,"abstract":"The paper has examined on the non destructive assessment of potatoes using a piezo based sensor. In assessing the freshness of the product, there are different research reports, but surface firmness is an excellent indicator and is used extensively in practice. The sensor is used as\n a vibration sensor where the vibration patterns are recorded and analyzed in frequency domain and then the quality parameters are displayed accordingly. It is found that dry matter is related with the firmness of potato tubers which also converts itself to starch content depending on time\n and storage of potato tubers as firmness is very useful for processing industry. With some minor software modifications it can be adopted for other vegetables as well.","PeriodicalId":179049,"journal":{"name":"International Journal of Chemical and Environmental Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Rapid and nondestructive assessment of freshness of potatoes using a piezo based sensor\",\"authors\":\"Rishin Banerjee, A. Pal, Indroneil Ganguly, G. Bej, Tapas Sutradhar, T. Dey, Subhankar Mukherjee, Soumyadeb Bhattacharyya, A. Ghosh, Brajesh Singh, N. Bhattacharya\",\"doi\":\"10.15864/ijcaes.1202\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The paper has examined on the non destructive assessment of potatoes using a piezo based sensor. In assessing the freshness of the product, there are different research reports, but surface firmness is an excellent indicator and is used extensively in practice. The sensor is used as\\n a vibration sensor where the vibration patterns are recorded and analyzed in frequency domain and then the quality parameters are displayed accordingly. It is found that dry matter is related with the firmness of potato tubers which also converts itself to starch content depending on time\\n and storage of potato tubers as firmness is very useful for processing industry. With some minor software modifications it can be adopted for other vegetables as well.\",\"PeriodicalId\":179049,\"journal\":{\"name\":\"International Journal of Chemical and Environmental Sciences\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Chemical and Environmental Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15864/ijcaes.1202\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Chemical and Environmental Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15864/ijcaes.1202","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Rapid and nondestructive assessment of freshness of potatoes using a piezo based sensor
The paper has examined on the non destructive assessment of potatoes using a piezo based sensor. In assessing the freshness of the product, there are different research reports, but surface firmness is an excellent indicator and is used extensively in practice. The sensor is used as
a vibration sensor where the vibration patterns are recorded and analyzed in frequency domain and then the quality parameters are displayed accordingly. It is found that dry matter is related with the firmness of potato tubers which also converts itself to starch content depending on time
and storage of potato tubers as firmness is very useful for processing industry. With some minor software modifications it can be adopted for other vegetables as well.
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